Copenhagen

After a history of being virtually nonexistent, Copenhagen's food offerings have become vastly more significant than open sandwiches and cinnamon-based pastries.

Christianshavn Restaurant Noma and the 'New Nordic Kitchen' movement have proven radical in showcasing not only the richness of Scandinavia's heritage and landscape, but also a keen awareness of notions like seasonal produce, slow cooking and organic, and sustainable ingredients -- from source to table.

Not stopping there, former Noma chefs have opened restaurants such as Bror, Relae, Radio and Amass. Restaurateurs like Claus Meyer of the Cofoco chain have transformed the way Danes, as well as outsiders, view the Nordic kitchen, and brought humble vegetables and fruits -- including beets, apples and carrots -- back into gourmet favor. The old fruit market Torvehallerne at Norreport has been rebuilt into a gourmet meeting place and the festival Copenhagen Cooking celebrates the city's gastronomic prowess every August.

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Copenhagen began as a place to fish and sell herring, a tradition that has not been forgotten. 'Marinerede sild', or pickled herring, is one of the staples of smørrebrød (open sandwiches), with dozens of traditional flavorings, ranging from dill, mustard and onion to garlic, lingonberries and sherry to choose from. The humble herring has not been forgotten in New Nordic cuisine, where it is served with hawthorn and juniper berries at both branches of climate-friendly Restaurant Julian.

A Danish in Copenhagen is called 'wienerbrød' ('Viennese bread'), a layered, yeast dough that is leagues ahead of its lackluster imitations: A good pastry is light yet deceptively rich in vanilla or marzipan cream, often flavored with cinnamon and substantial enough to see you through to lunch. Most popular are the 'snegl' spirals and 'spandauer', with vanilla cream or jelly centers. Organic editions are available at the city's branches of Emmery's, Lagkagehuset and Magers Bageri.